Chicken Pot Pie Recipe
Posted on December 2, 2012
Chicken Pot Pie:
Here you go – it’s amazing. I just tripled this recipe today – it made 4 full pies and probably would have made one more if I’d have been skimpy on the filling.
1/3 cup butter or margarine
1/3 cup flour
1/3 cup chopped white onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cut up chopped turkey or chicken
1 package (10oz) frozen peas or carrots or mixed veggies
Pie crusts (I make double crust pies so 2 per pie)
Heat butter over low heat until melted. Blend in flour, onion, s&p. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in meat and frozen vegetables.
Pour mixture into prepared pie shell. Place crust over top, crimp edges or flute. Cut slits in center to allow steam to escape. Bake, uncovered, for
30-35 minutes at 425.
Note – I usually triple or quadruple this recipe to make plenty to freeze for later meals. I make the pies as above and then seal them up with heavy duty aluminum foil. I then put them in a freezer bag, close it to the very end and stick a straw in that end and suck the rest of the air out and seal it up – this prevents freezer burn and they will last in the freezer for months this way…. If baking a frozen pie, bake at 350 for about an hour to an hour and a half – you’ll know it’s done when the sauce bubbles out of the slits..
I’m knew to your site. This chicken pot pie looks wonderful! You say that you make extra to freeze. Do you prepare it up to the point on baking and then freeze it with the unbaked crust? Also, for the bottom crust, do you pre-bake it? Thanks.
Thanks 🙂 I prepare the pies up to the point of baking. Then they get sealed up with aluminum foil and into bags and into the freezer. I do not prebake the bottom crust. I have found that if you use decently heavy pans (not thin aluminum) the bottom crust will get nice and brown and baked nicely vs mushy. If you don’t mind mushy crusts (hey some people like them that way! LOL) then any type of pie pan will work. I have not tried glass as I use my glass pie plates so often I can’t have them tied up in the freezer!! I have also baked a frozen pie (the picture above!) at 425 for about 30 minutes, then turned the oven down to 350 for the rest of the time. This makes for a nice crust as well. HOWEVER, you have to watch the pie closely as sometimes 425 is too hot and the crust may burn.
Gee, clear as mud, right? 🙂
I promise you’ll love the results!
Thank you for the reply. By the way, I meant to say “new” not “knew”. It helps to spell check. HA HA I can’t wait to give this a try. When you freeze it, do you keep it the pie plate or do you flash freeze it and then take it out of the pie tin while in the freezer?
Hi, Katherine! I keep the pies in the pie plate when frozen. I wrap the entire pie unfrozen with aluminum foil and then in a zip bag and into the freezer. So the pie stays in the plate as it goes into the freezer like that. I bought about 20 decent pie tins years back and just keep using them! Good luck – let me know how they turn out when you make them!